3Cut polenta into twelve 1/2-inch slices. Arrange 6 slices polenta on bottom of casserole. Spread half of the sauce over polenta. Sprinkle with 1/2 cup of the cheese. Repeat with remaining polenta, sauce and cheese.

4Bake uncovered 35 to 40 minutes or until heated through and cheese is light brown. Let stand 10 minutes before serving.

Notes

Tips

Expert Tips

If you’re short of time, you may like to substitute a 32-ounce jar of your favorite thick-and-chunky-style spaghetti sauce-try to find one flavored with ripe olives-for the Peperonata Sauce. You can also make this colorful casserole ahead of time. Cover and refrigerate it up to 24 hours and just plan on an extra 10 to 15 minutes of baking time.